Gluten Free Recipe: Honey Cornbread

This has got to be, hands down, the easiest and most delicious cornbread I have ever made and eaten! Sweetened with honey, it’s probably best suited to eating as is rather than dipped into stews. The honey makes it lovely and chewy on the edges, whist the interior remains light. I used a polenta that was perhaps not ground fine enough, so the bread is a little grainy. If you can find a more ‘meal’ type grind, go with that.

Ingredients

(makes 1 x 20cm x 20cm square tin)

1 cup gluten free cornmeal

3/4 cup gluten free plain flour

1/2 teaspoon of xantham gum if your flour blend doesn’t already have it

Generous pinch salt

1.5 teaspoons baking powder

3 tblspns olive oil

1 egg

1/2 cup honey

3/4 cup milk

Method:

Grease and line a 20x20cm square baking tin and preheat the oven to 180 degrees.